Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

1401 - 1420 of 1843 chefs

Miyabi An

みやび庵

  • Hida/Takayama, Gifu
  • Soba (noodles),Japanese / Gyudon (beef bowl) / Soba (noodles) / Kaiseki (traditional multi-course meal)

角田 博Hiroshi Tsunoda

The Chef's Recommendations

He believes in thoroughly investigating things. A chef who is brimming with passion

Chef Tsunoda was born on July 7th, 1970 and is from Saitama prefecture. He is a graduate of Musashino Cooking College. He decided to become a chef because he liked cooking and because he started a part time job at a restaurant. He steadily gained experience, rising up to become the head chef at a Japanese restaurant in a resort hotel. Along the way, he became fascinated by the charm of soba noodles, studying them while still working as head chef before going independent. He opened Miyabi An in Hida Takayama.

角田 博Hiroshi Tsunoda

Kato Beef GINZA

加藤牛肉店 GINZA

  • Ginza, Tokyo
  • Steak,Yakiniku/Steak / Hamburger Steak / Steak / Wine

加藤 敦KATO ATSUSHI

The Chef's Recommendations

His Pursuit for Ultimate Beef Led Him to Yamagata Beef

He is the third generation owner of Kato Beef, located in Yokohama. Before he joined his family business, he attended a culinary school after high school. He frequented a meat market in Shibaura, Tokyo to learn everything about beef. His study of branded beef from various places led him to Yamagata beef.

加藤 敦KATO ATSUSHI

Kanazawa Sekitei

かなざわ石亭

  • Kenrokuen Garden, Ishikawa
  • Japanese,Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

宮本 信寛 Nobuhiro Miyamoto

His career as a chef is rooted in the happy smiles of his family. 

Born in 1968 in Ishikawa prefecture. He had a chance to cook for the family when his mother became sick. His meal was well received then and that was when he began pursuing his culinary career. After graduating high school, he entered to Asadaya corporation, brushed up his skills at Sekitei for 10 years, Shougyotei for 12 years and worked as a head chef at Hotaruya in the tea house district for 3 years. From 2012, the head chef serves the dishes for guests at Sekitei.   

宮本 信寛 Nobuhiro Miyamoto

Hikariya Nishi

ヒカリヤ ニシ

  • Matsumoto Station, Nagano
  • French,Italian/French / French / Wine

田邉 真宏Masahiro Tanabe

The Chef's Recommendations

Opening the way in the field of cuisine with the broad knowledge that he learned from his pioneers and renowned restaurant abroad

Born in Tochigi in 1975. He wanted to be a chef as he was enjoying his grandmother's cooking who lived in France. After graduating from [Ecole Curiner Kokuritsu], a cooking school, he worked under Mr. Kazunori Otowa at [Auberge] in Utsunomiya. Then he went to Europe and accumulated experiences at renowned restaurants in Lyon, Florence, Barcelona, London. After returning to Japan, he became the master chef of [Niki Club] in Nasu. He has also been working for restaurants in Roppongi and Ginza. As the grand chef of [Hikariya] group since 28 years old, he has been devoting himself to natural French cuisine, respecting the thoughts of the producers of the ingredients, raising chefs of the next generation, and educating people about food.

田邉 真宏Masahiro Tanabe

Kaiseki Kappo Nagasaka

懐石割烹 なが坂

  • Sannomiya, Hyogo
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)

長坂 俊明Toshiaki Nagasaka

The Chef's Recommendations

The delight he felt after having his cooking complimented as a child inspired him to become a chef

He was born in February of 1964 in Aichi Prefecture. He has loved making food ever since he was a child, and after hearing his siblings tell him how delicious his food was after cooking for them, he knew he wanted to become a chef someday. He studied at Tsuji Culinary Institute in Osaka’s Abeno ward, and from there he went on to develop his skills further at "Shofukuro Kobe Branch", which is based in Shiga Prefecture, as well as "Yamane" sushi restaurant in Kitashinchi, Osaka. He opened "Kaiseki Kappo Nagasaka" in 2002, where he displays his expertise as owner and head chef.

長坂 俊明Toshiaki Nagasaka

Yakiniku & Sake USHIGORO Kan Ebisu Main Branch

焼肉と和酒 うしごろ 貫 恵比寿本店

  • Ebisu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Sake

中西 信二Shinji Nakanishi

Started a career as a chef working in Japanese restaurants.

Mr. Nakanishi started his career as a chef in his early 20s in a Japanese restaurant. In 2014, he entered Sangue, a company that continues to lead the Japanese BBQ industry, feeling the appeal of their cuisine and concepts that change established ideas in the industry. After working as a head chef, he took on the role of kitchen supervisor and has continued working in that position to this day.

中西 信二Shinji Nakanishi

GRIDDLE FORCE Itsuraku

GRIDDLE FORCE 逸楽

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Creative,Sosaku (creative) / Teppanyaki (iron griddle grilling) / Wine / Western Sosaku (creative cuisine)

吉田 真也Shinya Yoshida

The Chef's Recommendations

Through experience in a variety of restaurants, he has honed his culinary and arrangement skills

He was born in Shiga Prefecture in 1979. As he had always loved eating, he started working part-time at a restaurant when he was student. There, he experienced the joy of cooking and decided to seriously aim for a professional culinary career. After graduation, he started working at the same restaurant. Following that, he honed his culinary skills at a variety of restaurants, hotels, and izakayas (Japanese-style bar). He says that his experience of that period comes in useful for things like cooking techniques and arrangement. Under the motto, [A restaurant that brings smiles to customers' faces.] he works tirelessly on menu development.

吉田 真也Shinya Yoshida

BERNARD

ベルナール

  • Omicho Market, Ishikawa
  • French,Italian/French / French

牛山 隆之Takayuki Ushiyama

He does not want to have any specialties, but rather keep new recipes expressing [now]. 

He was born in 1977 in Kanazawa city. He was interested in cooking since he was very young, and was already treating his friends with his dishes in his elementary school days. He learned cooking at the TSUJI Culinary Institute in Osaka and France, then accumulated experience in a French restaurant in Kanazawa. At the age of 28, he went to France again to accumulate further experience at a French restaurant with the stars in Jurancon in southwest France, then returned to Japan and opened the current restaurant in 2009. He has kept offering exquisite seasonal dishes which can be enjoyed only in that season of that year. His wholehearted dishes have been highly received, and his restaurant acquired the stars in 2016. 

牛山 隆之Takayuki Ushiyama

Fried Chicken and Highball Link

フライドチキンとハイボール リンク

  • Kyoto Station, Kyoto
  • Izakaya (Japanese tavern),Taverns / Chicken / Western Sosaku (creative cuisine) / Highball

北川 浩次Koji Kitagawa

Became a chef to cook the deep-fried dishes that he has loved since he was a child.

He was born in 1979 in Ishikawa prefecture. He has loved deep fried dishes such as fried chicken since he was a child, but never thought of entering the restaurant field. After graduating from school, he started working at an izakaya (Japanese pub) and a dining kitchen, and accumulating experiences as a chef and a server also. He is still pursuing how to make delicious fried chicken.

北川 浩次Koji Kitagawa

Ehime / Uwajima Ryori Kadoya Toranomon

愛媛・宇和島料理 かどや 虎ノ門

  • Toranomon, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

末永 悦巳Etsumi Suenaga

To stay busy and to contribute something of worth - the job of chef is a sacred task

Born in Ehime Prefecture in 1970, Chef Suenaga always loved cooking, but still pictured himself working as an office woker. However, he did not give up on his dream of being a cook, and took a job working at a Western style restaurant. From there, he aimed to steadily improve and rise as a cook. Eventually, the manager of Kadoya Kasumitei generously put him in charge of the kitchen at Kadoya Toranomon. Since the restaurant opened in October 2015, he has kept busy there every day working as head chef.

末永 悦巳Etsumi Suenaga

Yakiniku USHIGORO Omotesando branch

焼肉うしごろ 表参道店

  • Harajuku/Meiji-Jingumae, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

鳴海 博之Hiroyuki Narumi

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.  

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

鳴海 博之Hiroyuki Narumi

Kinosuke

喜之助

  • Hakone/Gora, Kanagawa
  • Japanese,Japanese / General / Sawa (cocktail of spirits and soda) / Highball

永井 孝司Takashi Nagai

The Chef's Recommendations

Always making efforts to please the guests with his dishes.

He was born in 1971 in Kanagawa prefecture. He got interested in cooking for the first time in his middle school days when he made sunny side up eggs and was told [delicious]. He has accumulated trainings and improved his knowledge and skills, only to serve delicious food. He sticks to using high-quality ingredients to bring out the original tastes of the ingredients to their maximum. Now he is devoting himself in studying about ingredients, especially to increase his repertory with [boiled fish with soy sauce].

永井 孝司Takashi Nagai

Nijo Kizuki

二條 葵月

  • Shijokawaramachi/Teramachi, Kyoto
  • Japanese,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)

森本 彰Akira Morimoto

Loves being a chef as he can see happy faces of the guests close.

He was born in 1971 in Yamaguchi. As his parents ran a sushi restaurant, he used to help them since he was small. He decided to be a chef when seeing the guests enjoying sushi. After graduating from a cooking school in Osaka, he had training at a Japanese restaurant in Kyoto. Being recognized for his cooking skills, he was asked to work for their Tokyo branch and then later went back to Kyoto. In the end of July 2014, he opened [Nijo Kizuki] to create a relaxing space to enjoy a meal.

森本 彰Akira Morimoto

Torishige

鳥茂

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Japanese,Japanese / Kushiyaki (grilled skewers) / Wine / General

酒巻 祐史SAKAMAKI YUJI

The Chef's Recommendations

Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.

He is the third generation owner of the grilled cuisine restaurant ‘Toshige', made in 1950. He entered this world at the age of 23 and afterwards, joined the line of ‘Torishige' owners and decided on developing the art of grilling offal. His teachers were his grandfather, from the first generation and his father, from the second. Due to his father's sudden and early passing, he became the restaurant owner at a young age.

酒巻 祐史SAKAMAKI YUJI

Torisei Kyoto Tower Sando branch

鳥せい 京都タワーサンド店

  • Kyoto Station, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken

冨田 潤Jun Tomita

He has been fascinated with creating food and the atmosphere in a restaurant.

He was born in 1977 in Osaka. He had a part time job at a restaurant while he was a student as he was interested in creating food and the atmosphere in a restaurant. After graduating from school, he entered a restaurant. Though he wanted to work as a server at first, he had to work as a chef as the kitchen was short handed, however he found cooking fun, and his unique point of view was also highly received, which was why he began developing the restaurant menu as well. After working as the manager at [Torisei Tenmabashi branch], he was chosen to be a part of the staff to open [Torisei Kyoto Tower Sando branch]. 

冨田 潤Jun Tomita

Sanukiya

さぬきや

  • Asagaya/Koenji, Tokyo
  • Japanese,Japanese / General / Udon (noodles) / Sake

近藤 康浩Yasuhiro Kondo

He spares no effort and devotes everything he has to food, sake (rice wine), and udon!

He took over a restaurant that was set up in the Koenji district of Tokyo in 1964. He demonstrates his skill with his seasonal kaiseki (Japanese multi-course meal) and udon creations with novel flavors. His ability to find the perfect sake (rice wine) to suit each dish is also impressive. He has many fans, ranging from politicians to celebrities in the entertainment industry.

近藤 康浩Yasuhiro Kondo

Azabujuban Shimoi

麻布十番 しも井

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / General

直井 三千輝Michiteru Naoi

His passion for cooking led Mr. Naoi to this career.

He was born in 1972 in Tokyo. With his parents running a restaurant, he discovered the joy of cooking. While experiencing a variety of cuisines, he found the depth of Japanese cuisine interesting. Started working at Shimoi before it moved to its present location. He is currently spending his busy days as an executive chef.

直井 三千輝Michiteru Naoi

Kani Kaga Ryori Kadofuku

カニ・加賀料理 かど福

  • Kumamoto, Kumamoto
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Donburi (rice bowl) / Crab

豊田 一徳Kazunori Toyoda

Introducing tasty ingredients to as many people as possible. 

He was born in 1957 in Ishikawa prefecture. He was originally working actively as a fisherman. He entered the field of Japanese cuisine to introduce tasty local ingredients from Kaga to as many people as possible, and to serve his dishes directly to them. After 4 year of training at [Sasabune], a renowned restaurant that has already closed down, he started working at [Kani Kaga Ryori Kadofuku].

豊田 一徳Kazunori Toyoda

Asakusa Umaimon Azuma

浅草うまいもん あづま

  • Asakusa, Tokyo
  • Japanese,Japanese

染谷大樹Daiki Someya

Feel the depth of Asakusa's generosity and warm spirit. 

Mr. Daiki Someya was born in 1990 in Asakusa. He grew up watching his parents run their restaurant Asakusa Umaimon Azuma. After graduating from university, he worked in a hotel's food and beverage section in Tokyo for three years to accumulate experience, then started working for his parent's restaurant. Currently, he is working hard at the restaurant's front line while learning cooking skills from his father and other skillful chefs who have supported the restaurant. 

染谷大樹Daiki Someya

Reichan

麗ちゃん

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Hiroshima-style Okonomiyaki (savory pancakes) / Yakisoba (fried noodle)

柏田 英紀Hidenori Kashida

Fate had it that he switched jobs to being a chef. He carries on tradition and taste as a third generation chef.

Born in Hiroshima prefecture, 1956. He previously worked at a wedding hall, but sooner than later he thought about inheriting his wife's parents' business, "Reichan." After rising to the post of manager at his job at the wedding hall, he changed jobs to become a chef. Together with his father in law, the second generation of the restaurant, he worked as the third generation to continue to provide the traditional taste that had been pass on for over 50 years. He was happy to hear customers say "That was delicious!" and "Even if there was a line I'd wait until I could have some!" In order to fully absorb the long-standing restaurant's traditional flavors, he is proactively developing the restaurant.

柏田 英紀Hidenori Kashida

<< Prev 66 67 68 69 70 71 72 73 74 75 76 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.